As usual, I was looking for something quick to make for a good after-work meal. My usual requirement for after-work meals is that all ingredients have to be available at Trader Joe’s, and it has to come together in less than an hour. This meal fit the bill, and it was really good (despite the mushrooms – I just picked around them). Even Larry liked it, and he’s usually not crazy about gorgonzola.
Amy and I made the tarragon chicken from this article once when she was visiting. Even though I like tarragon quite a bit, I think this dish has more flavor.
This polenta is becoming a real favorite, despite its flagrant use of cream and whole milk and cheese.
- Chicken with Marsala, Mushrooms & Gorgonzola (Fine Cooking #63, March 2004, p. 43)
- Creamy Goat Cheese Polenta (Fine Cooking #57, May 2003, p. 86C)
- SautÃ©ed Spinach with Garlic
Wine: Eric Ross 2001 Occidental Vineyard Old Vine Zinfandel (Russian River Valley, California). A good value Zin – under $20, I think, and drinking very nicely. An everyday type of wine.